Wow what a BIG question!

I'll try to give my personal "best way"

To start I want to define "steak" for me and "best steak" to me personally means a 12 to 16 ounce cut of New York Strip Loin with great fat marbleization and fresh from the butcher at room temperature.

Now for me personally outdoor grilling on charcoal is the "best way to cook" a steak so again personally over some extremely hot charcoals I would grill each side of this lovely 1 inch thick cut of beef for about 3.4 to 4 minutes to achieve what is to me the perfect medium rare.

Lately I have been crushing like a school boy on my latest favorite cheese Gorgonzola so at the very end with about 1 minute left to grill I would add a good crumble of Gorgonzola to the top of the sirloin and let it just barely start to melt.

Serve with a garden salad, fresh seasonal veggies, and a loaf of Asiago Focaccia Bread to complete the dish then add to that a tall glass of home brewed and unsweetened iced green tea to complete the dinner.

That is my "Best Way to Cook A Steak" - MMMM delicious!

iron pan fry it m rare is the best way

Here's a guide on the best way to grill a steak. It has instructions and tips to make your grilling easier.

Source : http://www.bestinlife.net/what-is-the-best-way-to-grill-a-steak.html

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 20 minutes).

• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.